Green Chicken Pozole
Bursting with vibrant flavors and bold textures, Green Chicken Pozole is a comforting Mexican stew that combines tender shredded chicken, hearty white hominy, and a zesty homemade green sauce crafted from roasted poblano and jalapeño peppers, fresh tomatillos, and cilantro. This recipe achieves the perfect balance of smoky, tangy, and savory notes, making it an ideal dish for gatherings or weeknight dinners. Simmered to perfection in chicken broth and finished with a splash of lime juice, this gluten-free dish is a feast for the senses. Serve it with crunchy toppings like shredded cabbage, sliced radishes, creamy avocado, and crisp tostadas or tortilla chips for a delightful crunch. Ready in just under 90 minutes, this crowd-pleasing Green Chicken Pozole is a wholesome comfort food experience that’s sure to impress!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 30 ounces white hominy, canned and drained
- 2 large poblano peppers
- 2 medium jalapeño peppers
- 1 bunch fresh cilantro
- 1 medium white onion
- 4 pieces garlic cloves
- 6 cups chicken broth
- 10 pieces tomatillos, husked and rinsed
- 2 tablespoons fresh lime juice
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 1 piece avocado, sliced
- 4 pieces radishes, thinly sliced
- 2 cups cabbage, shredded
- 8 pieces tostadas or tortilla chips
Instructions
Preheat the oven to 400°F (200°C).
Place the poblano and jalapeño peppers on a baking sheet and roast for about 20 minutes, or until the skins are blistered and charred, turning them occasionally.
Meanwhile, bring the chicken broth to a boil in a large pot. Add the chicken breasts and reduce to a simmer. Poach for about 15 minutes until cooked through. Remove chicken, let it cool slightly, then shred using two forks.
Remove the charred peppers from the oven and let cool slightly. Peel off the skin, remove seeds and stems, and place the flesh in a blender.
Add tomatillos, cilantro, onion, garlic, and 1 cup of chicken broth to the blender with the roasted pepper flesh. Blend until smooth and set aside.
In the same pot used for poaching the chicken, add the blended green sauce. Cook over medium heat for 5 minutes, stirring occasionally.
Add the remaining chicken broth, shredded chicken, and hominy to the pot with the green sauce. Season with salt and black pepper, then bring everything to a gentle simmer.
Let the pozole simmer uncovered for about 30 minutes, allowing the flavors to meld together.
Stir in fresh lime juice and adjust seasonings if necessary.
Serve the pozole hot, garnished with slices of avocado, radishes, shredded cabbage, and a side of tostadas or tortilla chips.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 5.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 943 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
